Zucchini Cobbler

I went to a cooking class last week and she served us this. I honestly thought it was apple cobbler. Here's to eating your veggies while eating dessert!!

Zucchini Cobbler




8 cups chopped, seeded, peeled zucchini
2/3 c lemon juice
1 c sugar
1/2 tsp nutmeg
1 tsp cinnamon


In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for about 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat, set aside.


Crust:

4 c flour
2 c sugar
1 1/2 c cold butter
1 tsp cinnamon

Combine flour and sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs (I used my hands). Press half the crust mixture into a greased 9x13 or larger baking pan. Spread zucchini over the top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375' for 35-40 minute or until golden and bubbly. 16-20 servings



NOTE:

I boiled the sugar with the zucchini and it was just fine (didn't read directions very well). I also cut the recipe in half for the crust and just put it on top. If you like lots of crumble do as the recipe calls or half it and it is still yummy.